Your prescription for healthy eating

Simple salads are so versatile and can complement just about any entree or meal. This lovely fall salad is a breeze to make and can be easily varied to account for differing tastes.

If you like, you can use blueberries instead of the apple, or pecans instead of the walnut pieces. Don’t like goat cheese? Try feta. Of course, you can use dried cherries instead of cranberries. And if you are not a fan of spinach, this salad will work wonderfully with any type of mixed salad greens and lettuce.

Best of all, it pairs well with any roasted or grilled poultry or meat.

Autumn Baby Spinach Salad
Serves 4

2 Cups baby spinach, washed and stemmed
½ cup dried sweetened cranberries
1 ounce crumbled goat cheese
½ cup walnut pieces, toasted
1 large apple, cored and thinly sliced

¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

For the dressing: In a small jar with a tight-fitting lid, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

For the salad: Combine spinach, cranberries, toasted walnut pieces and thinly sliced apple. Gently toss and sprinkle with crumbled goat cheese.

Serve along with the orange dressing.

Per Serving: 164 Calories; 11g    Fat (56.9% calories from fat); 2g Saturated Fat; 6g Protein; 13g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 158mg Sodium. Exchanges; 0 Grain (Starch); ½ Lean Meat; 0 Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates.

Recipe is low fat, low calorie, diabetic friendly and gluten free.

Recipe courtesy of Visit them for more free recipes and healthy-cooking tips.